This time, I was sure to succeed. I bought Ogita’s book “I Love Macarons”, which is said to be the one of the best guides to make macarons and I really loved it, because it gives you a lot of different macaron options based on a “basic” recipe. It also has some very detailed instructions and I read all of them carefully to finally make some “real” macarons. OK, this is my third trial by now, and I have the worst looking macarons ever! They're even uglier than the macarons I made by whisking the egg whites using my hand. Yeah, the macarons didn’t crack as the previous ones, but I couldn’t make the foot, or “pied” as the French call it. Ogita says if the batter is too dry, you cannot make the foot; but I don’t even know how I got the batter that dry. I didn’t even whisk the egg whites too much (that can make it dry). And what is worse, according to Ogita, my “things” are not even called macarons because she says: “Without it [pied], the pastry cannot be called a macaron.” So, I just call them macaron-ish-s or (non)macarons! Though these things taste good, in terms of looks the result is a big epic FAIL..
Category Archives: Dessert
I said I won’t be posting dessert recipes for a while, but these cookies changed my mind. Sinem made those for our project visit to Istanbul, and we all enjoyed them during the flight and at the hotel. Normally, I’m not into those buttery chocolate chip cookies, but these were quite yummy that we all got the recipe from her.
Throughout my 3 years of cooking experience, I didn't need to use any electrical equipment for mixing, whisking, beating, blending or kneading. Instead, I used my hands and my beater. Actually, if you're making cakes, muffins or cookies, you don't really need an electrical mixer. But when it comes to beating egg whites, it ca become a painful job for your hands. And why the egg whites are so important? Because of the macarons of course!! I am quite obsessed with making macarons. Couple of months ago, I had a disappointing macaron trial, and only 5 out of a batch came out clean. Only 5! Why? Because I whisked the egg whites using my hands! And as far as I observed, making perfect macarons moves you to the next level in cooking:) So, I decided to buy a KitchenAid stand mixer, and move to that next level.
I was also hoping that it will help me save a lot of time making cakes and other pastry. But, I was such a fool to assume that KitchenAid will solve all my problems. Well, here's the result:
Well, I know the eclairs in the photo do not look nice and cool, but their taste is inversely proportional to how they look.. Really.. The reason for their bad appearance is due to a little accident. After I finished making my tiny eclairs, the plate they're on fell off to the kitchen table and their chocolate glaze was all over the place.. I think I’m never going to make some good looking food..
No, I don't like jellies. And no, I didn't like this one too. But the difference of this jelly is; it has agar agar in it rather than gelatine. Agar agar is a gelatinous "thing" made from seaweed, and commonly used in Japan, Malaysia and Indonesia. I first saw them in Luxirare as jello shots. So just for curiosity, I ordered some agar agar from the internet and tried to make something with it.